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Unread 02-19-2011, 12:29 AM   #1
Mike in Corpus
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Default Another IBCA chicken question.

I recently read where some IBCA judges are complaining that most chicken entries seem like they are grilled hot and fast with sticky sauce, and the meat has no smoke or true bbq flavor. Being entered in a IBCA cook off next month, I'm worried that if I go low and slow I'll get that pink "smoke" colored meat that some volunteer judge may mistake for raw, undercooked chicken. I know how to cook chicken slow/offset or fast/grilled, but can't decide which way to go. As you can see, I'm new here but, I heard this was the place to go for some friendly advice. Thanks.
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Unread 02-19-2011, 02:26 AM   #2
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We tend to cook our comp chicken at a higher temp than some of our other meats. 300-325 ish with cherry wood. It has done well for us at times and has done nothing for us at times.

Hopefully, the IBCA rep will make sure that judges dont mistake smoke coloration for undercooked chicken.

I suggest cooking it the way that you cook it the best.

Best of luck.
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Unread 02-19-2011, 07:55 AM   #3
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We cook our chicken on a WSM at around 250 with Kingsford comp and pecan. We are in the top ten more often than not. I'm in the process now of gettin' that IBCA 1/2 chicken flavor profile into KCBS style thighs. I've got 'till May.
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Unread 02-19-2011, 08:09 AM   #4
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We cook IBCA chicken relatively low and slow. 225-250. "Full smoke". We don't do it too often, bur our IBCA chicken does pretty well (a second last year).

I like cooking IBCA chicken. I wish KCBS required half chickens.
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Unread 02-19-2011, 08:24 AM   #5
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225 - 250, to date on a UDS and in the money more often than not for IBCA.

KCBS is another matter all together. I was all over the map.
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Unread 02-19-2011, 08:26 AM   #6
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Mike,

I wouldn't worry about someone mistaking it for being raw. The head judges would be called if any question regarding doneness arises as they would have to make the call to DQ the chicken if it is not cooked. I sure they would explain that the pink hue to the meat is due to the smoke.
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Unread 02-19-2011, 08:40 AM   #7
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Great advise, thank you all.
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Unread 02-19-2011, 09:40 AM   #8
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It is a bit of a catch 22, no doubt. I would err on the side of pinky smoked chicken
and hope that the judges actually have a clue. Most do, so you're probably fine. I'm
actually glad they were complaining (ala. above) of no smoke. Most of the chicken that
places down here is grilled with very little if any smoke flavor.
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Unread 02-19-2011, 12:13 PM   #9
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Grilled chicken (or baked like in a Backwoods or other upright) is winning more than smoked chicken these past few years. No matter what you hear in the background. Rumors abound, don't listen to them. If you have the oppotunity to help a judging official you will see what wins across the board. Grill on! As far as pink meat in a smoked bird that's a risk we all have to deal with. A very low score of all 1's or a DQ is a possibility sometimes. What IBCA cookoff are you planning on doing?
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Unread 02-19-2011, 12:50 PM   #10
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I really do agree with Zilla's advice. If you have a chance, go assist in judging at an IBCA competition. I did that in Port Allen, La last year at the suggestion of some nice IBCA folks and it sure does open your eyes to what IBCA is all about. I didn't actually sample as a judge but worked as what in KCBS would be a table captain. It certainly let me know i was cooking all wrong for IBCA.
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Unread 02-19-2011, 03:32 PM   #11
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To piggy back on this question sauce or no sauce?
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Unread 02-19-2011, 04:01 PM   #12
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Sauce can be used but it needs to be cooked on. No sauce can be added after the meat has been removed from the pit. If you use it or not is your choice.
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Unread 02-19-2011, 04:04 PM   #13
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In your experience what has done best?
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Unread 02-19-2011, 05:07 PM   #14
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That's the million dollar question. Texas is funny that way. You can win 10 comps in one area or one town even and then go cook 30 miles west of that and you couldn't hit a top 10 walk to save your life. This is very evident the further south you go from San Antonio. So my experience has left me and scores of other Texas cookers scratching their heads. I've decided to stop trying to second guess the sub region and cook one recipe, then let the averages take over. I can say that south Texas in general does not like sweet BBQ very much.
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Unread 02-19-2011, 06:08 PM   #15
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I entered the "NO EXCUSES" IBCA - BBQ CHALLENGE.March 25 & 26 Corpus Christi, Tex.
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